Taco Casserole

Step 1/18

• ⅓ White onion, diced
• 9⅓ oz Canned, diced tomato
• 1⅓ oz Canned, diced green chilies
• ⅝ Roasted red bell pepper
• ⅔ cups Chicken broth
• ⅓ tsp Garlic, minced
• 1 tbsp chili powder
• ⅔ tsp ground cumin
• ⅓ tsp dried oregano
• ⅛ tsp salt
• ⅛ tsp Ground, black pepper

Add onion, diced tomatoes, diced green chilies, roasted red bell pepper, chicken broth, minced garlic, chili powder, ground cumin, dried oregano, salt and ground black pepper to the inner pot.

Step 2/18

• wooden spoon

Stir until combined.

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• 5⅓ oz Ground beef, frozen

Put frozen ground beef into inner pot.

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Close & lock the lid.

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Turn steam release valve to Sealing.

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Select Pressure Cook–High.

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Set timer to 15 minutes.

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After timer completes press steam release valve to Quick Release.

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• spatula

Break up ground beef

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• 4 oz Wide egg noodles, uncooked

Add egg noodles to inner pot.

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Close & lock the lid.

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Turn steam release valve to Sealing.

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Select Pressure Cook–High.

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Set timer to 4 minutes.

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After timer completes press steam release valve to Quick Release.

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Press Cancel and then Keep Warm.

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• wooden spoon

Stir well.

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• shredded Mexican cheese blend

Serve topped with shredded cheese.

Enjoy your meal!